9 Best Delicious Chicken Salad Recipes to Elevate Your Meal Game

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 cups romaine lettuce, chopped
• 1/4 cup crumbled cotija cheese

For the Creamy Chipotle Dressing:

• 1/2 cup Greek yogurt
• 2 tablespoons lime juice
• 1 chipotle pepper in adobo sauce, minced
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded chicken, black beans, corn, bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
2. In a separate small bowl, whisk together all the dressing ingredients until smooth.
3. Add the chopped romaine lettuce to the chicken mixture and toss gently to combine.
4. Drizzle the creamy chipotle dressing over the salad and toss to coat evenly.
5. Sprinkle crumbled cotija cheese on top and serve immediately.

Prep time: 15 minutes | Cook time: 0 minutes | Servings: 4

Ingredients

• 3 cups cooked, shredded chicken breast
• 4 cups shredded napa cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup sliced almonds, toasted
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 cup crispy chow mein noodles
• 1 can (11 oz) mandarin oranges, drained

For the Sesame Ginger Vinaigrette:

• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 1 tablespoon toasted sesame seeds

Instructions

1. In a large bowl, combine the shredded chicken, napa cabbage, red cabbage, carrots, almonds, green onions, and cilantro.
2. In a small bowl, whisk together all the vinaigrette ingredients until well combined.
3. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
4. Just before serving, add the crispy chow mein noodles and mandarin oranges. Toss lightly to distribute.
5. Serve immediately to maintain the crunchiness of the noodles.

Prep time: 20 minutes | Cook time: 0 minutes | Servings: 6

Ingredients

• 3 cups cooked, shredded chicken breast
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, seeded and julienned
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts
• 2 green onions, thinly sliced

For the Creamy Peanut Dressing:

• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 2-3 tablespoons water (to thin as needed)

Instructions

1. In a large bowl, combine the shredded chicken, cabbage, carrots, bell pepper, cucumber, mint, and cilantro.
2. In a separate bowl, whisk together all the dressing ingredients until smooth. Add water as needed to reach desired consistency.
3. Pour the peanut dressing over the salad and toss gently to coat all ingredients evenly.
4. Sprinkle chopped peanuts and green onions on top just before serving.
5. Serve chilled or at room temperature.

Prep time: 25 minutes | Cook time: 0 minutes | Servings: 4

Ingredients

• 3 cups cooked, sliced chicken shawarma (see marinade recipe below)
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives

For the Chicken Shawarma Marinade:

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2-3 tablespoons water (to thin as needed)
• Salt to taste

Instructions

1. Marinate chicken in the shawarma marinade for at least 2 hours or overnight. Grill or pan-fry until cooked through, then slice.
2. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, parsley, and mint.
3. Whisk together all the dressing ingredients in a small bowl until smooth.
4. Add the sliced chicken shawarma to the salad bowl.
5. Drizzle the lemon tahini dressing over the salad and toss gently to combine.
6. Top with crumbled feta cheese and kalamata olives before serving.

Prep time: 20 minutes (plus marinating time) | Cook time: 15 minutes | Servings: 4

Ingredients

• 3 cups cooked, shredded roast chicken
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 red onion, thinly sliced
• 2 cups baby spinach
• 1/4 cup chopped fresh basil
• 1/4 cup toasted pine nuts

For the Warm Balsamic Dressing:

• 1/4 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the shredded chicken, cannellini beans, kidney beans, cherry tomatoes, and red onion.
2. In a small saucepan, whisk together all the dressing ingredients. Heat over low heat until warm, stirring occasionally.
3. Pour the warm dressing over the chicken and bean mixture. Toss gently to combine.
4. Add the baby spinach and fresh basil to the bowl and toss again, allowing the warmth of the other ingredients to slightly wilt the greens.
5. Sprinkle toasted pine nuts over the top before serving.
6. Serve immediately while still warm.

Prep time: 15 minutes | Cook time: 5 minutes | Servings: 4

Ingredients

• 3 cups cooked, diced chicken breast
• 1 Granny Smith apple, diced
• 1 cup celery, finely chopped
• 1/2 cup red grapes, halved
• 1/2 cup chopped walnuts, toasted
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Creamy Dressing:

• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the diced chicken, apple, celery, grapes, walnuts, red onion, and parsley.
2. In a separate bowl, whisk together all the dressing ingredients until smooth.
3. Pour the creamy dressing over the chicken mixture and toss gently to coat all ingredients evenly.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled on a bed of lettuce or in sandwiches.

Prep time: 20 minutes | Chill time: 30 minutes | Servings: 6

Ingredients

• 3 cups roasted chicken, torn into bite-sized pieces
• 4 cups mixed salad greens (such as arugula, spinach, and butter lettuce)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup radishes, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup sunflower seeds

For the Herb Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, and red onion.
2. Add the torn roast chicken pieces to the bowl.
3. In a small bowl, whisk together all the vinaigrette ingredients until well combined.
4. Drizzle the herb vinaigrette over the salad and toss gently to coat all ingredients evenly.
5. Sprinkle crumbled goat cheese and sunflower seeds on top.
6. Serve immediately and enjoy your garden-fresh salad!

Prep time: 20 minutes | Cook time: 0 minutes | Servings: 4

Ingredients

• 3 cups cooked, diced chicken breast
• 2 cups kale, stems removed and finely chopped
• 2 cups mixed baby greens
• 1 cup quinoa, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, diced
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries

For the Creamy Avocado Dressing:

• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 2-3 tablespoons water (to thin as needed)
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the kale and baby greens. Massage the kale gently to soften it.
2. Add the diced chicken, cooled quinoa, cherry tomatoes, and yellow bell pepper to the greens.
3. For the dressing, blend all ingredients in a food processor until smooth, adding water as needed to reach desired consistency.
4. Pour the avocado dressing over the salad and toss gently to coat all ingredients evenly.
5. Sprinkle pumpkin seeds and dried cranberries on top.
6. Serve immediately and enjoy your nutrient-packed salad!

Prep time: 25 minutes | Cook time: 15 minutes (for quinoa) | Servings: 4

Ingredients

• 3 cups cooked, diced chicken breast
• 1 cup celery, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the diced chicken, celery, dried cranberries, pecans, red onion, and parsley.
2. In a separate bowl, whisk together all the dressing ingredients until smooth.
3. Pour the dressing over the chicken mixture and toss gently to coat all ingredients evenly.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld.
5. Serve chilled on a bed of lettuce, in sandwiches, or in wraps.

Prep time: 20 minutes | Chill time: 1 hour | Servings: 6